Paleo Garlic Crackers

Well, I was going to share a completely different recipe this week but my husband found my secret stash of plantain chips. Gah! I honestly had no idea what to do and decided it was time to give crackers a try. I just found the most amazing liver pate recipe and Mr. Bejelly keeps asking for a cracker to do with it. I love to eat the pate with apples or jicama but the man wants bread so here I go.

These are fun to make and came out really yummy. The trick is to roll them thin. Seriously. Get them close to 1/8″ thick or they are going to be soft. Watch them in the oven starting at 10 minutes to make sure they don’t burn. The ones on the sides will be darker brown.

Truthfully, I am not done with this recipe. It needs a little tweaking to make it crispier so you shall see this paleo garlic cracker again.

In a small pan, melt the palm shortening and then add in the tapioca flour. Remove from the heat and mix until you have a slurry. Let cool for one minute and then add in the water, mustard and two eggs.

I haven’t seen any tweaks, but I’m going to try the dry mustard and adding some sesame seeds as I want a sesame seed cracker, and I don’t want to do all almond flour like some I’ve seen as it’s just too costly and I don’t want to tweak it right now by adding some coconut flour with crackers.